Chicken & Quinoa Cakes

Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah – just in case you go asking for it and they look at you like you are a twit for pronouncing it how it’s spelt 🙂 Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair. Quinoa is also a great source of magnesium, is low in fat and is a lower carbohydrate solution to grains. I always rinse my quinoa well before cooking to remove the toxic (but naturally occurring) bitter coating, called saponin.

2 cups cooked quinoa
2 chicken breasts, minced
2 tbs fresh thyme, chopped finely
2 tbs fresh sage, chopped finely
2 eggs, lightly beaten

Preheat oven to 180C and line a baking tray with baking paper. Mix all ingredients together in a bowl. Form into patties and place on baking tray. I sprinkled some of my homemade Goats Milk Ricotta on top as well. Bake for 15-20 mins until cooked through. Quick, easy, delicious.

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2 thoughts on “Chicken & Quinoa Cakes

  1. Marie Clark says:

    Hi There, I’m just wondering if you can freeze them and re-heat when you want. Do they taste ok cold?

  2. Definitely fine to freeze & reheat. I often chuck them chopped up cold in a salad too. Thanks

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